番茄秸秆堆肥提高番茄果实风味的适宜添加比例研究
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摘要
【目的】我国蔬菜生产面积大,食用部分收获后的蔬菜废弃物剩余量大,需要妥善处理。本文以番茄秸秆废弃物为原料进行堆肥,研究了其与菜园土混合作为基质用于番茄生产后,对番茄果实挥发性物质含量的影响,为番茄秸秆堆肥的科学应用提供依据。【方法】选用陕西地区的主栽番茄品种‘金棚1号’为试验材料,以常规基质(氮磷钾总养分含量≥2%,有机质≥30%)栽培为对照(CK)进行了盆栽试验,设置6个番茄秸秆堆肥与菜园土混配质量占比为0%(T1)、5%(T2)、7.5%(T3)、10%(T4)、12.5%(T5)、15%(T6)。在果实成熟期取样,利用顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)测定番茄果实挥发性物质成分和含量。【结果】7个试验处理的番茄果实共检测出73种挥发性物质,包括9种酮类、25种醛类、19种醇类、5种酯类和4种烃类与11种其他未分类成分,施用堆肥的各处理挥发性物质种类与常规栽培相比差异较大,主要体现在醛类与醇类物质种类上;不同应用配比的堆肥产物对番茄果实挥发性物质含量影响不同,其总含量由高到低依次为T6> T5> CK> T4> T2> T3> T1,整体随堆肥产物施用量的增高而增高,其中T5与T6处理的挥发性物质总含量分别较常规栽培番茄提高了81.0%与137%。被检测出的挥发性物质中包含11种番茄特征效应化合物,影响青香、果香与花香这3种类型的香气成分的总含量与挥发性物质总含量高低顺序一致,且T5与T6处理的番茄特征效应化合物总含量分别较常规栽培番茄提高了24.8%与72.2%;T5处理的番茄产量高于T6处理,且与对照无显著性差异。【结论】番茄秸秆经过堆腐处理后作为有机肥料用于番茄生产,不仅可实现番茄秸秆废弃物资源再利用,还可以有效改善番茄的风味品质,使果实香气丰富,果味浓郁。在本试验条件下,将12.5%的番茄秸秆堆肥产物与园土混配(质量比)时,番茄果实挥发性物质成分含量显著高于栽培基质对照,且产量与对照无显著差异,是较适宜的掺混比例。
【Objectives】Vegetable production is large in area in China, which produces large amount of vegetables and plant wastes at the same time. In this study, the composting product of tomato straw waste was attempted as the organic material for tomato production, and the suitable application ratio was compared with conventional substrate.【Methods】In a pot experiment, a tomato cultivar of ‘Jinpeng1' was selected as the test material, and a conventional substrate used for tomato production(total content of NPK ≥ 2%, organic matter ≥30%) was used as the control(CK). Six mixture proportions of tomato straw compost with garden soil were setup for the treatments: 0%(T1), 5%(T2), 7.5%(T3), 10%(T4), 12.5%(T5), 15%(T6). Fruit were sampled at ripening stage, and the volatile components and contents of tomato fruits were determined using SPME-GC-MS method. The fruit yield were investigated at last.【Results】A total of 73 volatile substances were detected in tomato fruits, including 9 ketones, 25 aldehydes, 19 alcohols, 5 esters and 4 hydrocarbons, and 11 other unclassified components. Of which, the contents of aldehydes and alcohols in tomatoes treated with straw compost were significantly different from those with conventional substrates. The good effect on fruit flavor was in order of T6 > T5 > CK > T4 > T2 > T3 > T1. The total volatile matter contents of T5 and T6 treatment were 81.0% and137% higher than that of CK tomato, respectively. There were 11 kinds of detected tomato characteristic effect compounds, including three aroma components deciding the flavor of green, fruity and floral. The total contents of tomato characteristic effect compounds of T5 and T6 were increased by 24.8% and 72.2%, respectively, compared with conventional cultivated tomatoes. The yield of T5 treatment was higher than that of T6, and there was no significant difference between T5 treatment and control.【Conclusions】Tomato straw compost is proved to be capable of using as organic materials for tomato production. With proper mixture ratio with garden soil,application of tomato straw could significantly improve the flavor of tomato, and obtain satisfactory yield as well.Under the conditions of this experiment, the proportion of 12.5% tomato straw compost is recommended to mix with garden soil for high yield and high quality tomato production.
【Objectives】Vegetable production is large in area in China, which produces large amount of vegetables and plant wastes at the same time. In this study, the composting product of tomato straw waste was attempted as the organic material for tomato production, and the suitable application ratio was compared with conventional substrate.【Methods】In a pot experiment, a tomato cultivar of ‘Jinpeng1' was selected as the test material, and a conventional substrate used for tomato production(total content of NPK ≥ 2%, organic matter ≥30%) was used as the control(CK). Six mixture proportions of tomato straw compost with garden soil were setup for the treatments: 0%(T1), 5%(T2), 7.5%(T3), 10%(T4), 12.5%(T5), 15%(T6). Fruit were sampled at ripening stage, and the volatile components and contents of tomato fruits were determined using SPME-GC-MS method. The fruit yield were investigated at last.【Results】A total of 73 volatile substances were detected in tomato fruits, including 9 ketones, 25 aldehydes, 19 alcohols, 5 esters and 4 hydrocarbons, and 11 other unclassified components. Of which, the contents of aldehydes and alcohols in tomatoes treated with straw compost were significantly different from those with conventional substrates. The good effect on fruit flavor was in order of T6 > T5 > CK > T4 > T2 > T3 > T1. The total volatile matter contents of T5 and T6 treatment were 81.0% and137% higher than that of CK tomato, respectively. There were 11 kinds of detected tomato characteristic effect compounds, including three aroma components deciding the flavor of green, fruity and floral. The total contents of tomato characteristic effect compounds of T5 and T6 were increased by 24.8% and 72.2%, respectively, compared with conventional cultivated tomatoes. The yield of T5 treatment was higher than that of T6, and there was no significant difference between T5 treatment and control.【Conclusions】Tomato straw compost is proved to be capable of using as organic materials for tomato production. With proper mixture ratio with garden soil,application of tomato straw could significantly improve the flavor of tomato, and obtain satisfactory yield as well.Under the conditions of this experiment, the proportion of 12.5% tomato straw compost is recommended to mix with garden soil for high yield and high quality tomato production.
引文
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[13]张运涛,王桂霞,董静,等.33个欧美草莓品种果实挥发性物质的分析[J].果树学报,2011,28(3):438-442.Zhang Y T,Wang G X,Dong J,et al.Analysis of volatile compounds in 33 euramerican strawberry cultivars[J].Journal of Fruit Science,2011,28(3):438-442.
[14]郭东花,赵彩萍,张静,等.不同钾肥用量对‘重阳红’桃果实挥发性物质的影响[J].食品科学,2016,37(2):109-114.Guo D H,Zhao C P,Zhang J,et al.Effects of different potassium fertilizer rates on volatiles of‘Chongyanghong’peach fruit[J].Food Science,2016,37(2):109-114.
[15]杜天浩,周小婷,朱兰英,等.褪黑素处理对盐胁迫下番茄果实品质及挥发性物质的影响[J].食品科学,2016,37(15):69-76.Du T H,Zhou X T,Zhu L Y,et al.Effect of melatonin treatment on tomato fruit quality and volatile compounds under salt stress[J].Food Science,2016,37(15):69-76.
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[19]Tieman D,Bliss P,Mcintyre L M,et al.The chemical interactions underlying tomato flavor preferences[J].Current Biology,2012,22(11):1035-1039.
[20]Wang L,Baldwin E A,Bai J.Recent advance in aromatic volatile research in tomato fruit:the metabolisms and regulations[J].Food&Bioprocess Technology,2016,9(2):203-216.
[21]Tieman D,Zeigler M,Schmelz E A,et al.Identification of loci affecting flavour volatile emissions in tomato fruits[J].Journal of Experimental Botany,2006,57(4):887-896.
[22]蔡东升,李建明,李惠,等.营养液供应量对番茄产量、品质和挥发性物质的影响[J].应用生态学报,2018,29(3):921-930.Cai D S,Li J M,Li H,et al.Effects of nutrient solution supply amount on fruit yield,quality and volatile matter of tomato[J].Chinese Journal of Applied Ecology,2018,29(3):921-930.
[23]Ortiz-Serrano P,Gil J V.Quantitative comparison of free and bound volatiles of two commercial tomato cultivars(Solanum lycopersicum L.)during ripening[J].Journal of Agricultural Food Chemistry,2010,58(2):1106-1114.
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[2]王辉民.日光温室栽培年限对土壤离子平衡影响及番茄镁肥施用效应研究[D].杨凌:西北农林科技大学硕士学位论文,2016.Wang H M.Effects of greenhouse cultivation years on soil ion balance and applying magnesium fertilizer on tomato[D].Yangling:MS Thesis of Northwest A&F University,2016.
[3]罗勤,陈竹君,闫波,等.水肥减量对日光温室土壤水分状况及番茄产量和品质的影响[J].植物营养与肥料学报,2015,21(2):449-457.Luo Q,Chen Z J,Yan B,et al.Effects of reducing water and fertilizer rates on soil moisture and yield and quality of tomato in solar greenhouse[J].Journal of Plant Nutrition and Fertilizer,2015,21(2):449-457.
[4]张芳,薛绪掌,张建丰,等.基于叶片数增长动态的营养液供给对番茄生长、产量和品质的影响[J].植物营养与肥料学报,2016,22(5):1374-1383.Zhang F,Xue X Z,Zhang J F,et al.Effects of nutrient solution supplying mode on growth,yield and quality of tomatoes using leaf number growth dynamic[J].Journal of Plant Nutrition and Fertilizer,2016,22(5):1374-1383.
[5]Yang L,Zhao F,Chang Q,et al.Effects of vermicomposts on tomato yield and quality and soil fertility in greenhouse under different soil water regimes[J].Agricultural Water Management,2015,160:98-105.
[6]Rouseff R L,Perezcacho P R,Jabalpurwal A F.Historical review of citrus flavor research during the past 100 years[J].Journal of Agricultural&Food Chemistry,2009,57(18):8115.
[7]唐政,李虎,邱建军,等.有机种植条件下水肥管理对番茄品质和土壤硝态氮累积的影响[J].植物营养与肥料学报,2010,16(2):413-418.Tang Z,Li H,Qiu J J,et al.Effects of different water and manure management practices on quality and yield of tomato and NO3--Naccumulations in soil profile[J].Plant Nutrition and Fertilizer Science,2010,16(2):413-418.
[8]李吉进,张青,邹国元,等.施肥对番茄风味成分影响的GC-MS分析[J].中国农学通报,2009,25(24):244-248.Li J J,Zhang Q,Zou G Y,et al.Study on influence of organic manure and chemical fertilizers on the flavor substances of tomatoes using GC-MS analysis[J].Chinese Agricultural Science Bulletin,2009,25(24):244-248.
[9]耿凤展.番茄秸秆高温堆肥基质对番茄生长影响的研究[D].杨凌:西北农林科技大学硕士学位论文,2015.Geng F Z.Study on the effect of the aerobic compost of tomato residues on the growth of tomatoes[D].Yangling:MS Thesis of Northwest A&F University,2015.
[10]岳钉伊,张静,赵建涛,邹志荣.增施CO2与LED补光对番茄果实品质及挥发性物质的影响[J].食品科学,2018,39(1):124-30.Yue D Y,Zhang J,Zhao J T,Zou Z R.Effects of CO2 enrichment and LED light supplement on tomato fruits quality and volatile compounds[J].Food Science,2018,39(1):124-30.
[11]张琳,Wang Baode,许志春.桑科中4种桑天牛寄主植物的挥发物成分研究[J].生态学报,2011,31(24):7479-7485.Zhang L,Wang B D,Xu Z C.Volatile constituents of four moraceons host plants of Apriona germari[J].Acta Ecologica Sinica,2011,31(24):7479-7485.
[12]徐炜南,张鑫,张静,等.硼对‘金棚1号’番茄果实挥发性成分的影响[J].食品科学,2016,37(16):149-155.Xu W N,Zhang X,Zhang J,et al.Effects of boron fertilizer on volatiles of‘Jinpeng No.1’tomato fruit[J].Food Science,2016,37(16):149-155.
[13]张运涛,王桂霞,董静,等.33个欧美草莓品种果实挥发性物质的分析[J].果树学报,2011,28(3):438-442.Zhang Y T,Wang G X,Dong J,et al.Analysis of volatile compounds in 33 euramerican strawberry cultivars[J].Journal of Fruit Science,2011,28(3):438-442.
[14]郭东花,赵彩萍,张静,等.不同钾肥用量对‘重阳红’桃果实挥发性物质的影响[J].食品科学,2016,37(2):109-114.Guo D H,Zhao C P,Zhang J,et al.Effects of different potassium fertilizer rates on volatiles of‘Chongyanghong’peach fruit[J].Food Science,2016,37(2):109-114.
[15]杜天浩,周小婷,朱兰英,等.褪黑素处理对盐胁迫下番茄果实品质及挥发性物质的影响[J].食品科学,2016,37(15):69-76.Du T H,Zhou X T,Zhu L Y,et al.Effect of melatonin treatment on tomato fruit quality and volatile compounds under salt stress[J].Food Science,2016,37(15):69-76.
[16]Buttery R G,Takeoka G R.Some unusual minor volatile components of tomato[J].Journal of Agricultural&Food Chemistry,2004,52(20):6264.
[17]Buttery R G.Quantitative and sensory aspects of flavour of tomato and other vegetables and fruits[A].Acree T E,Teranishi R.Flavor science:sensible principles and techniques[M].Washington DC:American Chemical Society,1993.259-285.
[18]Baldwin E A,Goodner K,Plotto A.Interaction of volatiles,sugars,and acids on perception of tomato aroma and flavor descriptors[J].Journal of Food Science,2008,73(6):S294-S307.
[19]Tieman D,Bliss P,Mcintyre L M,et al.The chemical interactions underlying tomato flavor preferences[J].Current Biology,2012,22(11):1035-1039.
[20]Wang L,Baldwin E A,Bai J.Recent advance in aromatic volatile research in tomato fruit:the metabolisms and regulations[J].Food&Bioprocess Technology,2016,9(2):203-216.
[21]Tieman D,Zeigler M,Schmelz E A,et al.Identification of loci affecting flavour volatile emissions in tomato fruits[J].Journal of Experimental Botany,2006,57(4):887-896.
[22]蔡东升,李建明,李惠,等.营养液供应量对番茄产量、品质和挥发性物质的影响[J].应用生态学报,2018,29(3):921-930.Cai D S,Li J M,Li H,et al.Effects of nutrient solution supply amount on fruit yield,quality and volatile matter of tomato[J].Chinese Journal of Applied Ecology,2018,29(3):921-930.
[23]Ortiz-Serrano P,Gil J V.Quantitative comparison of free and bound volatiles of two commercial tomato cultivars(Solanum lycopersicum L.)during ripening[J].Journal of Agricultural Food Chemistry,2010,58(2):1106-1114.
[24]李恕艳,李吉进,张邦喜,等.施用有机肥对番茄品质风味的影响[J].中国土壤与肥料,2017,(2):114-119.Li S Y,Li J J,Zhang B X,et al.Effect of different organic fertilizers application on tomato quality and flavor[J].Soil&Fertilizer Sciences in China,2017,(2):114-119.
[25]Piombino P,Sinesio F,Moneta E,et al.Investigating physicochemical,volatile and sensory parameters playing a positive or a negative role on tomato liking[J].Food Research International,2013,50(1):409-419.
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